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70ccdd62 37d2 4021 a11b af102294cc4f  2016 04 15 21 21 50
Emilyd
Emilyd

Preserved Lemons: (before being submerged in lemon juice). Salt, Lemons, Lemon juice (+ optional aromatics. Here used cumin seeds, Arbol chile, pepper corns. Often use pink peppercorns)

Jeffrey Henkle
Jeffrey Henkle
Looks good. What do you like to use it with when it is ready?
Emilyd
Emilyd
To finish the preserving process, submerge in lemon juice and then set aside for 30 days. Once preserved you can use the entire lemon (rind, pith, & flesh) finely diced in grain-based salads, dressings and stews. They are intense to eat on their own but add depth when incorporated into other dishes. The preserving liquid (essentially lemon brine) is also great to accent everything from cocktails to sauces to dressings (I love it to top off pestos). Good luck!